Pickled garlic green can eat
Turned into green pickled garlic is not toxic, you can rest assured to eat. Some farmers in the north of China have long been used to garlic with salt and vinegar, pickled garlic habits, pickled garlic not only garlic fragrance, is green, green, appetizing, but few people know the reasons for pickled garlic green. In fact, pickled garlic green is not because pickled garlic contains chlorophyll, like plants by sunlight will produce green, but because garlic in the pickling produced non-toxic alliin and alliin, alliin and alliin mixed together, so that the garlic turned green. It has been determined that allicin has a strong antioxidant capacity. Therefore, consuming green pickled garlic is not only non-toxic, but also has the effect of strengthening the body.
The reason why pickled garlic turns green
Garlic produces non-toxic allicin and allicin in pickling, and allicin and allicin are mixed together, which makes the garlic turn green. This green color is harmless, rather beneficial, and it has a strong antioxidant capacity.
There are some active substances hidden in garlic, and under the action of enzymes, these substances turn into a kind of allicin. Allicin is a good thing, it has a strong antioxidant and anti-aging effect, so, eat Lapacho garlic on the human body has certain health effects. However, albicans like low temperatures, and before and after Lahai is the lowest temperature of the year, so this time to soak Lahai garlic easier to turn green.
How to pickle garlic
Ingredients:
10 garlic (whole), 1/2 tbsp salt, 1? cups brown sugar, 3 cups white vinegar, 1 cup water, 1 tsp salt, 1 tbsp soy sauce.
Directions:
1. Slightly peel off the outer skin of 10 whole garlic cloves and set aside.
2. Bring 1 pot of water to a boil and add a pinch of salt to dissolve, then remove from heat and allow garlic to macerate for 20 minutes.
3, put all the ingredients of the seasoning in a pot mix and heat, boil and remove from the heat to cool, that is, sweet and sour sauce.
4. Put the garlic and the cooled sweet and sour sauce together in a container to marinate, the sweet and sour sauce needs to cover the garlic, cover and put it in the refrigerator to soak for more than 2 weeks, it can be preserved for about 1 to 2 months.